Raw Raspberry Tartlets

In this simple to make, tempting AND healthy dessert I substituted regular custard with blended custard apple pulp – thus keeping the decadent sweet creaminess but without all the saturated fat, the high cholesterol content and the calories from sugar of its dairy counterpart.

Custard apple is high in fiber which helps improving digestion, very rich in vitamin C which is great for fighting infections, and also B Vitamins, and important minerals like Calcium, Magnesium, Potassium and Copper.

Raspberries are rich in vitamin C as well and are considered to be a fat-burning fruit as some of their compounds help to boost metabolism, reducing obesity and inflammation. They can also act balancing blood sugar levels so can be helpful in treating diabetes.
Their anti-oxidant and anti-inflammatory properties are also great for cancer prevention.

The crust is simply ground walnuts with dates, very similar to the traditional one in taste, but highly nutritious, without all the acidifying empty calories from refined flour and sugar, and the saturated killer-fats of eggs and butter.

Ingredients for 3-4 tartlets:

2/3 cup soaked dates (about 8 dates)

2/3 cup walnuts (about 80g)

1 big cherimoya (custard apple)

fresh or frozen raspberries

Soak the dates for at least an hour in warm water.

Grind the walnuts in an s-blade food processor. Roughly chop the dates, add to the walnuts and process until a dough-like sticky mixture is formed.

Press this mixture inside tartlet forms, best if silicon ones (I didn’t have them) so they will be easy to take out.

Now you can dehydrate the tartlets for several hours until the desired consistency is achieved, or use straight away- I refrigerated them for a couple of hours and then carefully extracted the crust from the forms with the help of a toothpick.

For the filling, blend the pulp of the custard apple, taking care of discarding all the seeds which are slightly poisonous.

Fill your tartlets and decorate them with the raspberries on top.

Serve immediately. If you want your custard to be more solid and last longer, you may want to add a teaspoon of coconut oil.

One response to “Raw Raspberry Tartlets”

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